Tofu Buns
There are many kinds of optional fillings for buns. This vegan tofu bun combines the taste and nutrition of tofu and vermicelli. Give breakfast a good choice.
Servings: 8
Calories: 318kcal
Ingredients
- 2 bean vermicelli
- 400g firm tofu cut into 1 cm cubes
- 1 piece ginger minced
- 1 meddle garlic minced
- 1/3 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons laoganma
- 1 teaspoon chicken essence
- 3 teaspoons salt
For dough
- 500g flour
- 1 cup clear water 250ml
- 5g yeast
- 3 teaspoons sugar
- 2 teaspoons vegetable oil
Instructions
- Mix the 500g flour, 5g yeast, 3 teaspoons sugar, 2 teaspoons vegetable oil and 1 cup of clear water in a bowl to make a dough. And knead it until surface smooth. Ferment it at room temperature for 1 hour. Then put it in the refrigerator overnight.
- Soak the vermicelli in the warm water for more than 10 minutes until it becomes soft. Drain it and set aside.
- Heat a wok with oil, and stir-fry the tofu until both sides of it become golden. Add ginger, garlic and vermicelli. Stir-fry a few times.
- Add the 1/3 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon laoganma, 3 teaspoons salt, 1 teaspoon chicken essence and 200g water in the wok. And cook it until the sauce has thickness. Transfer it in a bowl and cool it.
- Remove the dough the next morning, let it warm at room temperature for a while.
- Add some flour and knead the dough until without pores in it. And set aside for a while.
- Cut the dough into 16 small doughs. Press the dough into a 4mm thick skin with a rolling pin.
- Scoop about 1 tablespoon of vermicelli filling and place it in the center of the wrapper. Wrap the filling into a bun.
- Put the buns in the steamer and ferment it for 20 minutes.
- 1Heat the steamer with cold water. Cook the buns under middle heat for 10 minutes. Then, turn off the fire, and wait for 5 minutes. Transfer it on a plate and serve.